It’s 6am and I’m eating Creamy Mushroom Soup. I know that’s weird, but it’s kind of not weird too because this soup is really good. Like, I’m really happy to be eating it right now. Which, that is weird too. So maybe it’s just me.
And also, I’m not sure if shlurping is quite the same thing as eating. And I’m definitely shlurping. Bowl to the face, drowning it down, making funny shluuurrrrping sounds. That’s just what Creamy Mushroom Soup does to me.
What’s so great about Dairy-Free Creamy Mushroom Soup you ask?
I believe that title says it all!
We all know that in taste tests everywhere, creamy soups win. They warm our bellies, they fill our hearts, they make us happy when we get wrapped in that comfy food blanket.
- Dairy Free.
But ya know what we don’t like? All those crazy calorie explosions from heavy cream. This soup is heavy cream free and calorie explosion free.
I hope this is a bullet-point for you too, friends. I love mushrooms. That warm, woody flavor. Umami, if you will. You get all that flavor because garlic and mushrooms and
Yep. A bit of miso and you’ve got this awesomely complex umami flavor. Plus, miso is a probiotic — it’s full of healthy bacteria that will live on in our digestive system foreverrrrr (not really forever…) so that our bodies may always remember and be indebted to Dairy-Free Creamy Mushroom Soup.
Dairy-Free Creamy Mushroom Soup
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 16 ounces baby bella mushrooms sliced
- 5 cups low-sodium vegetable broth
- 1/2 cup old-fashioned oats
- 2 tablespoons miso paste
- 1/2 teaspoon black pepper
- fresh parsley to garnish if desired
Heat oil in a large soup pot over medium-high heat. Saute onion until translucent, about 2-3 minutes. Add garlic and mushrooms and reduce heat to medium. Cook for 5 minutes, stirring occasionally.
Add broth and oats and bring to a boil. Reduce heat and simmer 8 minutes. Remove soup from heat and allow to cool slightly. Stir to release heat. Once the soup is warm, but not boiling, add the miso and pepper. Use an immersion blender to puree until smooth. A regular blender may be used in place of immersion blender.
Garnish with parsley and serve.
I have been so into making soups lately despite Singapore being still very warm and humid. Am preparing for the colder, rainier december and November months, hopefully!! Just made my wild mushroom soup with no butter and using oats as well. I need to try with miso next time!
Check out my recipe here if you are interested:
Love your blog! Yes, it’s the first time I’ve made it with oats and I enjoy the thicker texture.